Recipes

The Lady & Sons Just Desserts: More Than 120 Sweet Temptations from Savannah's Favorite Restaurant
$24.00
This book was awesome. It was a birthday present and was very well received. It was in great condition and got here before the birthday. Will use them again,

Demy Kitchen Safe Touchscreen Recipe Reader
$299.95
Upon receiving the Demy Recipe Reader, we found the product to be of good quality and an easy to use 'user interface' for looking up recipes. It's durable, very clear font for reading recipes and plenty of capacity for our recipe library.

Several downsides:

Boot up time slow: We don't leave the unit plugged in and turned on 24x7 given it wouldn't be a 'green' thing to do by wasting energy. Boot time is rather slow when you just want to 'flip' to a recipe and pull something up

Cost: $300 is steep for the level of technology. I think a more competive price for the technology would be in the $100-$125 range.

Loading Recipes: In order to load recipes into the unit, you must do this via a web-based account. So, even your existing recipes have to be entered on the web and then downloaded to the unit via a USB interface. I would've preferred to see a direct method for entering recipes into the unit.

Chocolate and Cocoa Recipes and Home Made Candy Recipes
$19.75
First published in 1909, this is a detailed, illustrated recipe book containing two works: Chocolate and Cocoa Recipes by Maria Parloa, and Home Made Candy Recipes by Janet McKenzie Hill. Janet McKenzie Hill (1852-1933) was an American author, she introduced the baked bean sandwich as a "substitute for meatless cooking."

The New Best Recipe: All-New Edition
$35.00
I'm a fair cook, of the country meat and potatoes and apple pie variety. Well, include Italian dishes in that. And Tex-Mex. And catfish, and a few other things. I was a charter subscriber nearly thirty years ago to Cook's Illustrated and there's seldom an issue goes by that I don't find one of two things I immediately want to fix. And I always enjoy the methodological and sidebar discussions even for dishes that are not to my taste. When the first edition of this now-hefty volume was published in 1999, I bought a copy immediately and began filling it with post-its. It quickly became my kitchen Bible and its tried and true renditions of all the classic American recipes became the canon. But it contained only ("only"!) 500 recipes. The second edition is twice the size of the first, more than 1,000 recipes, all following the same test-to-destruction methods Christopher Kimball and his staff have made famous. (I should note that some have been reworked and revised/improved, and a few deleted, mostly for updated nutritional reasons.) And "best" is right. It's not just hyperbole. As he says in the Introduction, "We mean simply the best version of a particular recipe (in a particular style) that we can develop in our kitchen through our testing process." Put their version of anything up against one from any other book or magazine, and the CI version will nearly always prove superior. And they'll always tell you why, so the magazine and this book are also an ongoing educational process. Open the volume at random and you'll probably see at least one title on any given page that will start you salivating: Home-Corned Beef Brisket and Cabbage, New England Style. Pozole Rojo. Buttermilk Pancakes. Spicy Sichuan Noodles with Pork. Boston Baked Beans. Breakfast Strata with Spinach and Gruyere. Cinnamon-Raisin Bagels. Blueberry Pie. And on and on and on. And nowhere will you find weird ingredients or expensive single-tasker utensils. There are thirty-two chapters, from Appetizers to Puddings and Custards, and there are frequent illustrated mini-lessons on such topics as slicing an onion, rolling out pizza dough, deglazing, and slicing a T-bone steak. And for all this, the price is rather less than two best-selling novels. It's the perfect wedding or Christmas gift for the cooking (or eating) enthusiast; I've given away at least half a dozen copies in the past five years. I own three shelves of cookbooks -- but this is the one I would take to a desert island.